How to get rid of Blisters

If your blisters have been a problem for you in the past, chances are they will return in the future. This is because herpes simplex 1, the virus that causes cold sores, lies in your cells, dormant. After certain triggers, the virus can re-activate, causing an outbreak of cold sores. There are several ways to get rid of blisters. Some work better than others, but you’ll have to experiment to find a method that works best for you.

There are several over-the-counter medications you can use to get rid of them. Most of these are docosanol-based. If you can’t find a medication with docosanol, then tannic acid, zinc, phenol or lysine can serve as substitutes. All of these active ingredients have been proven to stop the herpes virus from developing fever blisters. Valtrex, Zoviraz and Famvir are common cold sore medications.

If chemical medications are not your thing, there are a variety of home remedies you can use. Tea tree oil is effective in healing and preventing blisters, as is Aloe Vera. Sage works as well, either in extract form or directly from the leaves. If using tea tree oil, sage, or Aloe, the proper way to apply it is to place a small dab of oil/gel directly on the affected area, and rub it in to your skin. Do this several times a day as needed, until your blood blisters heal up and go away.

Once you do have an outbreak, it’s important to keep it protected so it doesn’t get worse. Petroleum gel works well, helping speed up the healing process. It also protects the affected area from further bacterial infections. Also, keep in mind that the skin around your cold sores should be kept moist and healthy. You can put Vaseline or another moisturizer on the damaged area once a day. This will keep the skin moisturized and ensure that your sores don’t crack or start to bleed.

While aggressive treatment is recommended in some cases, it’s often better to just let nature run its course. Cold sores usually disappear within 2 weeks, even if left alone. If you let your blisters be and don’t bother them, they should be gone within 10-12 days. If more than 2 weeks have passed and the infection is not healing, you should go see a doctor. Also, using 1 or 2 treatments is good, but it’s never good to over-treat infections. Just because there are a lot of ways to treat the blisters doesn’t mean you should use all of them at once! Try each different treatment at a different time, and see what works for you. Try to keep your skin healthy, and avoid foods that trigger outbreaks. Remember, the best treatment is always prevention, so if you can, avoid triggers that are proven to lead to outbreaks. Fatty, acidic and salty foods are linked to this condition, as are stress, fatigue, and exposure to sunlight (which is why using SPF 15+ is recommended for people affected by cold sores).

Winter Meals

The perfect meal to accompany watching LOST or Survivor, or just to kick those winter blues!

Hawaii Fish:
4 Whiting fillets (you can also use ma-hi ma-hi, but I’m a very frugal chef. You won’t taste the fish anyway)
1 8-oz package dried shredded coconut
1 16-oz can mixed tropical fruit in juice
2 tbsp peanut oil

Preheat oven to 400. Thaw fish if frozen, and paint with peanut oil before rolling in coconut. Place in glass baking dish. Pour fruit with juice over fish. Bake for 20 minutes or until fish is flaky on the outside. (Please monitor closely. My oven is strange, and I’m not entirely sure of the time.)

Comfort Food Mashed Potatoes:
5 cups mashed potatoes
1 tbsp nutmeg

Stir these ingredients together. This can be pretty strong with the nutmeg, so taste as you add it to be sure it’s not too strong for you.

Bright vegetable salad:
1/2 red pepper, diced
1/2 yellow pepper, diced
1 cucumber, diced
1 tomato, chopped finely
cilantro to taste
1 tsp olive oil

Combine ingredients.

*
Because the fish will be sweet, I will not add a dessert recipe. But, if you must, I do suggest a chocolate-raspberry lava cake, which I usually make from a mix.

Source:

  1. Winter Recipes – Allrecipes.com
  2. Weeknight Dinners Winter : Food Network

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Vegetarian Rice Salad

This dish is great for vegetarians and meat-eating people alike. It has a soft texture that would go well with chicken.

Ingredients:

1 cup of brown or regular rice (It’s a lot healthier to use brown rice, but it still tastes good.)

8-10 whole fresh mushrooms

1/2 cup brocolli

1/2 cup cauliflower

1 large white onion

Chicken pieces or hearts (Optional)

1) Put some water in a saucepan, and boil. Cut cauliflower and brocolli and put it in the boiling water. Cook for 30 minutes or until it tastes soft, on medium heat.

2) While waiting for the cauliflower and brocolli to cook, take another saucepan and boil water. Put rice in it and let it cook for 15-20 minutes, or until rice feels soft, but not mushy. If it’s mushy, you over-cooked it. Turn off the heat for the rice once it is cooked, but don’t drain the water. Let the rice sit in the water to absorb. Stir the rice occasionally.

3) The rice, cauliflower and brocolli should be almost done at this point. Chop up the mushrooms (take the stems off first) and your onion. Put some cooking spray in a frying pan and cook onions and mushrooms together on medium heat.

Cook until mushrooms look yellow-brown. (Do not add any salt. Mushrooms taste salty enough.)

4) When everything is done, make some brown sauce. I use the St.Hubert’s pack of brown sauce. Put it in a small saucepan, and cook on medium heat until thick. Stir constantly (if you don’t stir there will be thick lumps in it when it’s done, and that never looks yummy).

5) Put cauliflower, brocolli, onions, mushroom and rice together and pour some brown sauce on it. There, done!

(Optional) If you are not satisfied, you can always cook some chicken pieces or chicken hearts and add them to the rice and veggie mixture. That tastes great too. Any other meat may not taste well with this dish.

Source:

  1. Black Bean, Rice, and Veggie Salad Recipe | MyRecipes.com
  2. Vegan Persian Rice Salad – The Big Man's World

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The Difference between White and Brown Sugar

The difference between white and brown sugar…

*White sugar:

White or granulated sugar is pure sucrose and it is comes from tropical sugar cane and temperate sugar beets. Sugars used in homes are the refined white sugar. This sugar comes in the forms of free flowing, cubes, granulated, tablet forms, and other different textures. Castor sugar, which is a fine textured sugar and it dissolves instantly and is great for sweeting of cold liquids and other cold drinks. This was an interesting find…brown sugar has more calories than white sugar does and its percentage of phosphorous, calcium, potassium, iron, and sodium is high in comparison to what white sugar has in it.

*Brown sugar:

Brown sugar can either be free flowing or sticky. Brown sugar is made when you add syrup to the sugar. When they’re judging the color brown they want they’ll add more syrup than to the original sugar. Brown sugar is soft textured because of the molasses they add to it. It can come in two different colors either dark or light varieties. The lighter brown sugar has a more delicate flavour than the dark which has a more stronger flavor of molasses. When brown sugar is unrefined, it has greater amounts of minerals in it.

*A difference in the taste of baked food:

Taste of baked food is another difference in white versus brown sugar use. There’s a much richer flavor and a more moist texture in baked goods when you use brown sugar. White sugar is used for simple baked food and it is best for sweetening coffee, tea and other cold/hot drinks. Did you know what you can use as a substitute for white sugar, you can use corn syrup or honey to get the same effect. There are several different receipes that you can replace the use of brown sugar by using white sugar instead. It’s recommened when you do this though that if you have any molasses on your shelf to use some of it to make your bakery item more moist and it will also enrich the flavor too.

*Summary:

Brown sugar, you add syrup to the white sugar, and white sugar is made from tropical sugar cane and temperate sugar beets. The syrup is what does the trick to make the color of the sugar either brown or white. A firmly packed cup of brown sugar can be substituted for 1 cup granulated sugar.

Source:

  1. Brown sugar
  2. What's the Difference Between Brown and White Sugar?

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Rosemary and Lemon Chicken

Lemon and Rosemary Chicken Legs

Give the humble chicken leg a lift with this aromatic recipe. Rosemary and lemon impart a great flavour and aroma to an often overlooked and underrated part of the chicken.

This recipe recommends oven baking. However, this makes a great barbecue dish. Simply allow the meat to marinate in the lemon and herb mix beore cooking.

Ingredients.

8 chicken legs

2 tsps sea salt

2 tbsps olive oil

1 tbsp chopped fresh rosemary

1 tbsp grated lemon rind

2 lemons cut into wedges.

Preheat an oven to 180C/350F/Gas Mark 4. Massage the oil into the chicken legs, then rub in the sea salt. Place the meat in an oven proof dish and arrange the lemon wedges about the chicken legs before finishing the dish by sprinkling over the rosemary and lemon rind.

Place in the oven and bake for 40 minutes.

Serve with fresh vegetables or rosemary and garlic roast potatoes.

Source:

  1. Lemon-Rosemary-Garlic Chicken and Potatoes Recipe | MyRecipes …
  2. Grilled Lemon and Rosemary Chicken Recipe : Jamie Deen : Food …

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Sauce Spread Dips

Kansas City style dry rub. This rub is designed for Kansas City style cooking. Slowly for hours over indirect heat from a wood fire. Rub it into the meat right after you have trimmed it. Wrap in plastic wrap or a dish towel and let the meat sit for at least two hours, overnight is even better.

BEST WEST OF THE RIVER KC ALMOST DRY RUB

1/ 2 cup of packed brown sugar
6 cloves of peeled and minced garlic
1 tablespoon of finely grated ginger
1 tablespoon of finely chopped basil
1 tablespoon of finely chopped rosemary
1 tablespoon of finely chipped thyme

spread the brown sugar, garlic, ginger, basil, rosemary and thyme out on a cookie sheet to dry it a little

1/ 2 cup of sweet paprika
2 tablespoons of sea salt
1 tablespoon of cracked black pepper
1 tablespoon of cumin powder
1 teaspoon of allspice
1 teaspoon of celery seed
2 tablespoons of cayenne pepper

Put all of this in a gallon plastic bag or a quart jar and shake until mixed thoroughly. Now rub that meat. Works well on beef, chicken, deer, quail, turkey , lamb and goat. Everything else was running or swimming to fast to catch but I think this rub will work for just about any slow smoked meat. This rub works well for grilled corn on the cobb and potatoes too.

Source:

  1. Dipping sauce
  2. Dip Recipes, Sauces, Spreads | Hidden Valley®

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Roasted Potato Salad

Roasted Potato Salad… this is by far the BEST potato salad I’ve ever eaten. In fact in my opinion, it’s so good that I could eat this alone for my supper and be perfectly content.

Here’s the recipe:

2 lbs baby or small red potatoes, halved or quartered- depending on size

olive oil

salt and pepper

homemade mayo or Kraft dressing- about a cup or a little more

1T dijon or spicy mustard

1/2 lb of fried bacon

2T fresh dill, chopped

2T fresh parsley, chopped

1/4 red onion, chopped into small pieces

3 hard boiled eggs, chopped

Coat the potatoes with olive oil, salt, and pepper. Put in a pre-heated 400 degree oven for 35 minutes or until the potatoes are completely cooked. Cool completely.

Mix the rest of the ingredients together, and toss the potatoes in.

And enjoy! I’m telling you, once you’ve tried this potato salad… you’ll never go back to the original version. Happy eating!

Source:

  1. Roasted Potato Salad with Creamy Dijon Vinaigrette Recipe …
  2. Roasted Potato Salad – 22 Potato Salad Recipes – Cooking Light

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Lots of Choices and Great Prices

When you stay at the Holiday Inn at the Toison D’Or in Dijon you are a little out of the way from  downtown Dijon. Since we had such a hard time finding our way to this hotel to begin with, when it came time to eat we were reluctant to go out driving in the dark. That left us the choice of eating at the mall or in the hotel. The first night it was late when we arrived and we opted for the hotel, the other nights we took  a quick walk over  to the mall to the Cafeteria Casino Aquarelle. This  was our choice for our two other dinners in Dijon. It is a large, bright, clean, and modern restaurant with amazingly inexpensive prices and some excellent food choices.

As with all cafeterias, you grab your tray on the way in. Then you can go to the appetizer/salad bar. They offer greens that you can have weighed with other fresh vegetables. There were pre-made salads, sliced ham, boiled eggs, smoked salmon, pate, shrimp, cheeses, and more.

 Then, as you get ready to walk to where the entrees are, you pass the dessert bar. It had a wonderful selection of fruit tarts, creme caramel, all sorts of gateux, and fresh fruit salad. The entrees change daily, but there are several we saw both days. One was Choucroute. This is a huge plate filled with ham, sausages, hot dogs, sauerkraut, and potatoes. It is very good and very filling.

 When you order steak or fish, they cook it fresh, right in front of you. You can also order frites, and they will make them up. They have a pretty good variety of cooked vegetables, including potatoes, lentils, carrots, and cabbage. There are several types of crusty rolls, and they offer a full line of wine, beer, bottled water, soda, and juice.

And in case you didn’t find a dessert you liked, they have an ice cream bar where you can order scoops of ice cream or sorbet and also toppings of all sorts. One night, I had three scoops: coffee, cassis, and raspberry. They are so intense and so delicious. My meal was choucroute, salad, bread, water, and three scoops. Cost was under 10 Euros. It’s no wonder we came back a second night.

 This is not gourmet dining, but it was good, solid French cooking with fresh ingredients and not a lot of fuss. No one spoke English, so you have to be able to at least read French.

Source:

  1. The Paradox of Choice
  2. Ocean Sunglasses: A lot of choices at a great price – now in stock …

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Rolled Fondant

Rolled fondant is a type of frosting that has a dough-like consistency, making it an excellent medium to create beautiful, edible decorations for cakes,cupcakes and petit fours. It’s origins hearken back to Old Europe and a time when fruit cakes were very popular. Rolled fondant frosting was used to seal in moisture, thus sealing in flavour and freshness for the many months the cakes were stored.

Fondant is rolled to a thickness of less than 1/8″-1/4″ and then draped and smoothed over a frosted cake. It can also be molded or cut into a plethora of shapes. This type of frosting is unmatched in its ability to create beautifully smooth, elegant and dramatic desserts. Many people do not appreciate the taste and/or texture of this sugary frosting but there are many flavourings that can be added to make it more palatable. Additionally, most bakers will place buttercream frosting or marzipan, another dough like frosting made from ground almonds,underneath the fondant. This gives an even smoother finish as well as added flavour to the final product. The fondant can even be peeled off and the cake enjoyed with the buttercream or marzipan only.

Some bakers and cake decorators swear by their own homemade versions of rolled fondant which typically contain marshmallows as the main ingredient. This type of fondant is a much tastier version of the commercially available fondant. It is also very pliable and easy to smooth although the final product will not have the same alabaster finish as the commercial fondant.

Not all cake decorators and cake artists are skilled in applying this type of frosting so beware when hiring one to prepare a cake covered with it. Ask to see pictures of their work, and also if you can see and taste samples. You should be looking for a product that has a fresh flavour and samples should be smooth and free from air bubbles, sagging, tearing and cracking. These problems are caused from not handling, applying or storing the fondant correctly.

Whether you are looking for a cake that is truly elegant or a specialty cake with molded figures and designs, fondant is the medium that can help make your “sweet dreams” a reality!

Source:

  1. Fondant icing
  2. Rolling Fondant Recipe – Allrecipes.com

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How you Juice a Pomegranate

Pomegranate juice can get quite expensive. If you have access to the whole fruit, you might want to try making your own pomegranate juice. This is one of the healthiest fruits that you can find, and it is quickly becoming popular almost just as much as it is being exoticized. The following article will outline the simplest way to juice a pomegranate.

First of all, the “seeds” in the pomegranate are called arils. The entire aril is edible; the middle part, which is white and can be considered a “pit,” is edible although it is somewhat bitter. However, the “pit” is full of fiber. The rest of the seed is a nice clear magenta or dark red, depending on the age of the fruit. Generally, you want to wear food preparer’s plastic gloves because the juice can easily stain your fingers. However, the stain is not that permanent and can be removed by washing your hands vigorously with soap. 

To juice the pomegranate, you will need to remove all of the arils from the rind. This is easily done with a paring knife or a spoon and even with your fingers. Using your fingers is the easiest way, however, and prevents extensive damage to the arils that can be caused by using a knife or spoon. Place all of the arils in a bowl. You can juice the arils in one of two ways:

1. Blender – This method is the easiest because you simply place all of the arils into the blender and blend for one to two minutes, or until you see that most of the arils have turned to mush. Then, you pour the mixture over a cheesecloth or sieve or strainer, and separate the pulp from the juice. Some people enjoy drinking the pulp as well. If you don’t, you might like to use it for compost.

2. Pestle and strainer/sieve – For this method, you simply use the pestle and place the arils in a strainer. Use the pestle to mash the arils and watch as the juice slowly and gradually accumulates into a bowl. This is a slower way of producing pomegranate juice, but the results are superior to the blended form. That’s because you are not mixing the pulp and the juice together. You’ll see that the juice produced from this method is quite clear both in looks and in taste.

Whichever method you choose, you will certainly enjoy the fruits of your labor, and the taste of this wonderful and delicious fruit!

Source:

  1. Make Your OWN Pomegranate Juice – YouTube
  2. How to Make Pomegranate Juice: 7 Steps (with Pictures) – wikiHow

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